Seasonal Vegetable Salad with Beet Orange Basil Dressing

Serves: 4

This vegetarian and Whole30 compliant salad is a quick crowd-pleaser you can pack for lunch, bring to a picnic, or make for a summer dinner party. Feel free to customize it with whatever seasonal veggies you have on hand!

INGREDIENTS:

For the dressing

• 1/3 cup Medlie Beet Orange Basil
• 1 lemon, juiced
• 3 tbsp red wine vinegar
• 1/3 cup avocado oil
• sea salt, to taste
• pepper, to taste

For the salad

• 1 cup baby kale
• 3 cups arugula
• 6 leaves fresh basil
• 1 sweet potato, diced
• 1 pint cherry tomatoes, halved
• 1 cup blueberries
• 1/2 cup blackberries
• 4 tbsp sunflower seeds
• 1/3 cup parsley, chopped

INSTRUCTIONS:

• Preheat oven to 405 degrees F
• Roast diced sweet potato pieces on a baking sheet for 30 minutes
• Chop all the salad veggies and add them to a large serving bowl with the berries
• Combine all dressing ingredients to a mason jar and shake vigorously with the lid on to mix
• Top the salad with the roasted sweet potato once slightly cooled, add more sunflower seeds, and drizzle with the dressing
• Toss the salad and serve
• Soup Hack: If you’re making lunches for the week, store the salad (veggies only) in 4 separate containers. Keep the dressing separate in the mason jar to use all week long!